Jackfruit tacos with sriracha mayonnaise
420 g, 2 x 410g tin drained
½ large, finely diced
2 clove(s), finely chopped
2 teaspoons, level
½ teaspoons, level
1 teaspoons, level
1½ tablespoons, level
Biona Organic Black Beans in Water
1 can(s), drained
Tesco Chipotle Chilli Paste
Hellmann's Vegan Mayo
Lime Juice, Fresh
Flying Goose Brand Sriracha Hot Chilli Sauce
Old El Paso Small White Corn Tortillas (pack of 10)
1 medium, peeled, stone removed, and thinly sliced
1 tablespoons, to serve
- Thinly slice the jackfruit, then shred it using your fingers and set aside.
- Heat 2 teaspoons of the oil in large nonstick frying pan set over a medium heat. Add the onion and garlic and cook, stirring often, for 5 minutes, until softened. Stir in the chilli powder, oregano, half the cumin, and a pinch of salt, then cook for 1 minute, until fragrant. Stir in the jackfruit, tomato purée and 125ml water. Bring the mixture to the boil, then reduce the heat and cook, covered, for 25 minutes until the jackfruit is very tender, adding more water if the mixture starts to stick to the pan.
- Meanwhile, put the black beans and chipotle paste in a small microwave-safe bowl along with the remaining oil, cumin and a pinch of salt. Cover with kitchen paper and microwave on High for 1-2 minutes, stirring every 30 seconds, until very hot. Remove from the microwave and set aside to keep warm.
- To make the sriracha mayonnaise, combine all the ingredients in a small bowl. Warm the tortillas in the microwave for 10 seconds then fill with the jackfruit mixture, chipotle beans, avocado and cabbage. Drizzle over the sriracha mayonnaise and serve two tacos per serving, garnished with the coriander.